Regular consumption of red meat can boost your risk of dying young by up to 20 per cent.
The Harvard University experts have more evidence that eating red meat increases the risk of heart disease and cancer. However, it also counsels that substituting fish and poultry may lower early death risk.
Frank Hu, senior author of the study in the Archives of Internal Medicine stated that the study provide clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death. Their study on 37,698 men followed for 22 years and 83,644 women followed for 28 years revealed that those who ate a card-deck-sized serving of un-processed red meat each day on average saw a 13 percent higher risk of dying than those who did not eat red meat as frequently. The risk increased to 20 percent when the processed red meat like in hot dog or two sliced of bacon were consumed regularly.
However, substituting nuts for red meat lowered total mortality risk by 19 percent, while poultry and whole grains lowered the rick by 14 percent and fish by 7 percent. Processed red meat has been proved to contain ingredients such as saturated fat, sodium, nitrites and some carcinogens that are linked to many chronic ailments including heart diseases and cancer.
The authors are of the opinion that between 7 and 9 percent of all deaths in the study could be prevented if all the participants consumed fewer than 0.5 servings per day of total red meat.